this week I have enjoyed:
+ midweek days off with Chase (love my anthro mugs!)
+ a dessert picnic in the park (and talking about picnic style over at Trois Chic)
+ fresh dahlias
+ browsing through Vogue’s top pins for the month– such beautiful pictures!
Have a great weekend!
My grandma is an amazing cook and baker. Back in the day, her and my grandpa traveled the country in their RV and would park at my parent’s house for a few months every summer. One thing I loved about those summer’s, besides the time together, was the food- we were sure to have a lovely meal every night that was complete with a fresh baked dessert, and us kids even got to help her with the preparations in the kitchen beforehand. One of the recipes we were sure to enjoy were her pork chops- I don’t think us siblings even really liked sauerkraut until this dish! This definitely has become one of my favorite simple, go-to dinners.
Grandma’s Pork Chops with Sauerkraut and Applesauce
3 cups sauerkraut, well drained
2 cups applesauce
1/2 cup chicken broth
1/2 cup sliced bacon
1 tablespoon brown sugar
1 teaspoon dried thyme
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
6 porkchops, 1″ thick
1/4 teaspoon paprika
1. In a large skillet, cook bacon. Crumble once cool. Keep bacon grease to brown pork chops.
2. In a large bowl, combine drained sauerkraut, applesauce, broth, bacon, brown sugar and seasoning.
3. Spoon mixture into a 13×9 baking dish.
4. In skillet used to cook bacon, brown pork chops.
5. Place chops into the sauerkraut mixture.
6. Sprinkle with paprika, cover with foil, and bake at 350 degrees for 1 hour or until meat is tender and juice runs clear.